Welcome to the Cake Decorators Q&A

I buy my sugarpaste from a local supplier and I’m not sure of the make. However whenever I try and cover a cake with coloured sugarpaste, mainly the black or navy it appears to have quite a “bubbly” texture to it and no matter how much I knead it I cannot get it 100% smooth. I can roll it out and smooth with my hand and doesn’t look too bad, but as soon as I lift it to the cake the dreaded cracking appears round the top edges. I have just been trying for over 2 hours 🙁 to get some black something like after trying to knead in a bit of trex and then thinking maybe too much and kneading in icing sugar to stiffen!!! Help!!!!!!!!!!!!!

hi caz
I think it may be your brand of sugarpaste.I use regal ice and that gives a very smooth finish. The cracking may be that you have overworked the fondant due to kneading it for such a long time. After mixing in colours for large amounts i rest the fondant for a short while,this seemed to stop my cracking.Am sure others will pass on other useful tips for you. good luck sharon

Black sugarpaste is more difficult to work with, I’m not sure of the reason but it definitely is. I find it tears and more easily than other colours, and it does get worse the more you work with it and knead it. Try wrapping it up and leaving it for a while – failing that roll it out a bit bigger than you need and trim the edges off! x

Hi Caz

Black, red and navy are difficult colours to make because the fondant needs such a lot of added dye to achieve a true colour. This changes the consistency of the fondant making it more wet and stretchy. Kneading more and more icing sugar will cause your fondant to be dry and also have an effect on true colour. You’re probably getting the bubbles because you’ve kneaded it so much in an attempt to make it smooth. Let it rest now overnight in a very cool room for the colour to develop, it will dry off a little and be more manageable to work. Roll it out slightly thicker than normal to allow for stretching and work all the corners first so the weight of the icing doesn’t pull and break.
Try and keep your work room cool and well ventilated. I find brown, fuschia pink,lemon, black and red from regalice performs in this way too and can be quite frustrating. Hope this helps.

With my experience and what I’ve read, I can tell you dye dark colored fondant or primary is very difficult. It’s better if you buy them dyed.
Now some brands of fondant not tolerate liquid colorants … if that is not the problem in your case. You should investigate the brand of fondant. Another point to consider is that when the fondant is colored, you should give it time as 2 hours minimum to be the desired color. this resting time is very important.
Other solutions: use white fondant and then paint with airsbrush.

Thank you soooo much guys. I do buy it already coloured but think as I always dread working with the dark colours I’m over working it although I am going to try another brand just in case. I left it overnight (couldn’t do much else nearly in tears with it lol) and have tried again this morning. Although not perfect 🙁 is sooo much better than I have previously achieved.!!!!!

i think it does us good to have a break and go back it to it sometimes- bet every one else will think its perfect, don’t think we are ever totally happy even when others sing our praises.Glad you got it sorted. Sharon x

Yes you were right Sharon! We see the imperfections they see the cake as a whole thing!!!!! I still hate black lol 🙂 Carole